Khasi Ko Masu in Australia

Ingredients

• 1kg goat meat, bone-in, cut into pieces
• 3 onions, 3 tomatoes, 8 garlic cloves, 2 tbsp ginger
• 2 tbsp mustard oil
• 1 tbsp cumin, 1 tbsp coriander, 1 tsp turmeric, 2 tsp garam masala
• 1 tsp timur (Sichuan pepper), bay leaves, cinnamon, cardamom
• Salt, green chillies, coriander leaves

Instructions

1. 1Marinate the goat with salt, turmeric and a spoon of mustard oil for 30 minutes.
2. 2Fry whole spices, onion, ginger and garlic in mustard oil until deep golden.
3. 3Add the meat and brown well — this step builds the flavour.
4. 4Add tomatoes and ground spices; cook until the oil separates.
5. 5Add hot water, cover and simmer 45–60 minutes (or pressure-cook 20 minutes) until the meat is tender.
6. 6Rest 10 minutes so the gravy thickens; serve with rice or dhindo.